Curried Chicken Cauliflower Soup

Adapted from Clean Eating 2011
Serves 6

2 tablespoons coconut milk
12 oz boneless chicken breast, chopped
4 teaspoons curry powder
4 cups chopped cauliflower
1 small red bell pepper, chopped
2 small yellow or red potatoes, unpeeled, diced small
4 cups chicken broth
Fresh ground black pepper to taste
2 large green onions, sliced fine
½ cup chopped fresh cilantro
Plain Greek yogurt for garnish

In a medium-size pot heat coconut milk over medium heat. (Do not boil.)  Add chicken and curry powder and cook for about 5 minutes.  Add cauliflower, bell pepper, potato and broth and bring mixture to a boil. Cover, reduce heat, and simmer for 10-15 minutes until vegetables are tender. Uncover and simmer 1  more minute to thicken.  Season with black pepper, spoon into bowls, and top with green onions, cilantro,  and a dollop of yogurt.